Gourmet Chocolate Chip Cookies

This post may contain affiliate links, which means I may receive a commission if you make a purchase using these links. As an Amazon Associate, and a King Arthur Baking affiliate, I earn from qualifying purchases.

Share this Recipe!

These Gourmet Chocolate Chip Cookies go over the top with loads of Ghirardelli bittersweet chocolate, butter, vanilla, and chunky pecans. Soft and chewy and bakery-style big. You’re going to love these cookies!

(Post modified on 8/31/23)

One of my favorite types of cookies are chocolate chip cookies, whether they are brown and crispy or soft and chewy. Especially with a big glass of icy cold milk. Oh my!

But if that’s the case, what makes this recipe any different? What makes it gourmet? How about the premium quality of bittersweet chocolate morsels, or butter, or the big, chunky pieces of freshly harvested pecans? Then baked to perfection to deliver lightly browned, soft and chewy cookies that are the same size and shape, and extra big, because we love you! Yep, that’s what I’m talking about.

 

More Chocolate Chip Cookie Recipes

• Joan’s Chocolate Chip Cookies
• M & M Chocolate Chip Cookies
• Chocolate Peanut Butter Oatmeal Cookies

 

Ingredients for Gourmet Chocolate Chip Cookies

(See the full recipe at the bottom of this post.)

• butter, room temperature
• brown sugar
• granulated sugar
• large eggs
• vanilla extract
• all-purpose flour
• salt
• baking soda
• bittersweet chocolate morsels
• chopped pecans (freshly harvested, if possible)

 

Special Ingredients and Equipment Needed

For this Gourmet recipe, you’ll need the following special ingredients and equipment to make Bakery-Style Cookies.

Premium Ghirardelli Bittersweet Chocolate Chips, Freshly Harvested Pecans (if possible), Creamy Butter, and Pure Vanilla Extract.

Look for freshly harvested pecans at specialty shops, your local farmer’s market, or maybe even your backyard or freezer! Fresh pecans really do make such a difference. 

Special equipment needed to make these cookies include parchment paper or a silicone baking mat to ensure that the cookies bake at an even temperature without burning. Also helpful is a disher scoop for scooping the dough in equal size and shape.

I like to use Vollrath Dishers to scoop cookies. Black, size 30 (1 oz) or Red, size 24 (1.3 oz.) Either one of these will turn out bakery-style sized cookies perfect for this recipe.

 

Instructions for Making This Recipe

Preheat oven to 350 degrees. Gather your ingredients so that you have everything close at hand on the counter or table.

Using a knife or nut chopper, coarsely chop the fresh pecans.

 

Make the Cookie Dough

In a large mixing bowl, mix the softened butter, brown sugar, and granulated sugar to incorporate. Add in the large eggs and vanilla extract.

In a small bowl, whisk together the all-purpose flour, salt, and baking soda.

Add flour to creamed mixture in three parts.

Be sure to stop the mixer and scrape the sides of the bowl a few times during this mixing process.

Stir in the bittersweet chocolate chips and chopped pecans, just to incorporate. Do not overmix.

Using a large cookie scoop (1 or 1.3 oz), scoop dough onto a baking sheet lined with parchment paper or a silicone baking mat.

Bake in preheated oven for 12-15 minutes until golden brown along the edges. Cool on wire racks. Makes 2-3 dozen.

Store in a tightly sealed container or cookie jar for 2-3 days.

If you will be storing the cookies longer than a couple of days, I prefer freezing the cookies in freezer bags or a tightly sealed container. Sometimes, I will even place the bag or container inside a cardboard box for even more protection against freezer-burn. Stored this way, you may safely freeze for 2-3 months. To serve, remove cookies from freezer and allow to come to room temperature inside the freezer bag or container. 

Serve cookies with glasses of icy, cold milk.

See more Cookie Recipes Here. Browse Chocolate Recipes Here. 

 

 

 

Share this Recipe!